Very Tasty Mexican Chicken Casserole Food

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
• Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
• Layer diced chicken and black beans over the crushed chips.
• Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
• Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
• Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
• Garnish casserole with cilantro and chopped tomatoes.
• Serve immediately with a slice or two of fresh jalapeño.

VERY TASTY MEXICAN CHICKEN CASSEROLE

Steps:

• Line a large (mine is 13"Lx9"Wx2 1/2"D) glass dish with Doritos(I use a lot). Mix the milk and stock and pour over the chips and let sit for 1 hour.
• Layer the chicken over the chips, followed by the bell pepper, onion, garlic powder and chili powder. Top with lots of cheese.
• Next mix the cream of mushroom and cream of chicken soups with the can of corn. Spread over the cheese.
• Next add the rotel without draining, top with the remainder of the cheese and bake at 350 degrees for 45 minutes or until the cheese starts to brown.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 inch pan with cooking spray.
• In a large bowl, stir togetherthe 3 kinds of soup and the Rotel.
• Stir in the chicken.
• Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
• Sprinkle the cheese on top.
• Top with olives and the sliced jalapenos.
• Bake for 30 minutes.
• Use sour cream and lettuce for garnish.

SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
• Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
• Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
• Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.

MEXICAN CHICKEN CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Stir in water, 1/4 cup of the salsa, margarine and vegetable/seasoning packet in 2-quart baking pan.
• Stir in stuffing crumbs to moisten.
• Arrange chicken over stuffing.
• Pour remaining salsa over chicken.
• Loosely cover pan with foil; bake 35 minute Sprinkle with cheese and melt.
• Serve.